Donna Conrad

Executive Chef Donna Conrad has won rave reviews for her creative cuisine, up and down the Eastern Seaboard. As a graduate of the New York Institute of Technology's Culinary School, Chef Conrad has pleased an expansive and appreciative dining audience from Manhattan's elite Le Cirque, to the wildly eclectic and colorful clientele of Cherry Grove, Fire Island. Craving the knowledge of regional cuisine, Florida was her next destination. Chef Donna Conrad's desire for the taste of other cultures, brought her to the cradle of great American cooking, the South, where she honed her already brilliant chef skills.

One Tallahassee dining critic called it “a great day” for the already popular Mustard Tree restaurant, “when Chef Donna Conrad came aboard.” Her cooking also won raves at Jacksonville Beach 's acclaimed First Street Grill “where East Coast met Cajun” in her Pan-Roasted Pecan Sea Bass. The same reviewer confessed that he “never once tired of Chef Conrad's lovely, lumpy mashed potatoes with a rosemary plume.”

In addition to her gourmet restaurant successes, Chef Conrad partnered with a physician, operating several health-oriented restaurants in the greater New York area. That experience led her to work as Executive Chef at Parker Jewish Institute for Healthcare and Rehabilitation, followed by her position as Food Service Director/Executive Chef for Huntington Terrace Premier Retirement Community. There, she directed and customized therapeutic diets for assisted living, Alzheimer's and Hospice patients.

Conrad Cuisine was born as a culmination of all Chef Conrad's culinary endeavors, and the need to address the many health challenges facing today's population. Conrad Cuisine believes that “if we can make your life easier and healthier through sumptuous dining choices all at the same time, then we have fulfilled our mission.”

Leslie Berezow, RD

Leslie Berezow is a Registered Dietitian and Certified Nutritionist, earning her Bachelor Degree in Nutritional Science from Cornell University . Completing her internship at Peter Ben Brigham, one of Harvard University 's teaching hospitals, Leslie has more than twenty years in the field of nutrition, with successful experience working with patients in hospitals, nursing homes and medical practices. She stresses meeting the special needs of each patient, without compromising nutritional quality and taste. Leslie Berezow is comfortable addressing various health issues that are directly affected by diet, including diabetes, high cholesterol, high blood pressure and food allergies. By providing ongoing counseling, Leslie has implemented successful strategies for both adult and children's weight loss regimes. She often collaborates with family physicians to ensure that their patient's health concerns are being properly addressed.

Highly respected for her unique approach to nutrition and healthful meal planning, Leslie has appeared on radio and television discussing her nutritional knowledge and experiences. Among her successes she counts helping children returning from weight-loss camp to maintain and continue their new, healthy eating habits. She believes that proper nutrition must be part of our everyday life style; beginning in childhood, then as the life cycle unfolds, healthy adults will become a vibrant senior population.